Recipe: $2.57 | Per Serving: $0.64 | Yield: 4 | Jump to Recipe
We’re riding the all-things-ghee train right now and I’m not mad about it. Zac & I had a dinner party in January and my friends brought over tricolor carrots cooked in ghee and topped with pistachios and I was immediately hooked on this super easy side dish! I have made it at least 3 times (once with parsnips too!), and although I like the tri-color carrot combo the best, regular orange carrots are cheaper and easier to find so that’s what you’ll see here.
But you go ahead and get fancy when those colorful carrots go on sale or when you want to impress your friends.
For this recipe, I followed one of my favorite methods of cooking vegetables: the steam-sauté. In this version, start with a light sauté, then you add a little water to steam the vegetables enough to cook them most of the way, and you finish by sautéing to get that slightly caramelized flavor.
The benefit of this method is that you don’t have to cook over high heat for very long, so you preserve more nutrients and reduce your exposure to advanced glycation end products (AGEs). These compounds are present in browned food and contribute to accelerated aging and oxidation in adults. Low-heat cooking is generally all-around better for health, but we do have the ability to process and detoxify a moderate level of AGEs, so since they taste so good, the steam-sauté is a great way to enjoy them without going overboard.
Also, I am not generally a huge fan of cooked carrots, but when I had the assignment to make steam-sautéed carrots for one of my culinary classes a few years ago, I was pleasantly surprised at how amazing they were! (Those were paired with fresh dill and some sort of awesome sauce.) As a result, I’ve been on the steam-sauté train for vegetables ever since and I highly recommend it. If you’re not sure about carrots – start with these Stovetop Charred Lemon Brussels Sprouts and go from there.
This particular recipe is made spectacular with the addition of pistachios – my all-time favorite nut. They’re buttery and creamy, and work really well with the sweetness of the carrots; I don’t recommend skipping them!
- 1–2 Tablespoons ghee
- 1 pound organic carrots (tricolor or orange)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup water
- 1–2 teaspoons lemon juice (optional)
- 3 Tablespoons pre-shelled pistachios
- Parsley, for garnishing (optional)
- Chop carrots into bite-sized pieces. You can do cubes, roll-cut, or large matchsticks. Rounds might also work!
- Melt ghee in a large pan over medium-high heat. Add chopped carrots, salt, and pepper and stir to coat.
- Add 1/4 cup water (it should start to steam immediately), and cover. Set timer for 3 minutes.
- Remove lid and stir carrots. Check for doneness. Add a little more water and steam 1-2 minutes longer if desired. (I like mine a little al dente.)
- When ready, add lemon juice (optional), and pistachios and sauté for approximately 2-3 more minutes, stirring as needed.
- Garnish with parsley and serve!
- Category: Vegetable Side
Nutrition information is based on 2 Tablespoons ghee and 4 servings total.